Plant breeders are decision makers. When a plant breeder crosses two different plants of the same species, the following generations are widely diverse. Different traits within the two parents’ genetics show up in each offspring, creating a spectrum of variation—not unlike the differences in siblings—including different flavors, shapes, sizes and colors. The plant breeder then decides which to keep and which to discard. Frequently, these decisions are made without much outside input. The Culinary Breeding Network was created to bring plant breeders together with fresh market farmers, chefs, produce buyers, food journalists and other leaders in the food community to bridge the gap between breeders and eaters with a goal of developing higher quality, more relevant and desirable vegetable cultivars. Join us as OSU agriculture researcher, Lane Selman, shares the amazing work being done in vegetable breeding.
Lane Selman grew up on a citrus farm on Florida's space coast where her Sicilian great-grandparents settled in the 1920s. She has a Bachelor’s degree in Agronomy and a Master’s in Entomology, both from the University of Florida. She moved to Oregon in 2001 and, since 2005, has been an agricultural researcher at Oregon State University working with dozens of organic vegetable farmers in the PNW on collaborative research projects. In 2012, Lane created the Culinary Breeding Network to increase communication and collaboration between plant breeders, seed growers, fresh market vegetable farmers, produce buyers and chefs to improve quality in vegetables with a focus on public and independent open-source organic breeding work. She lives in Portland, Oregon.
Learn more about the Culinary Breeding Network: www.culinarybreedingnetwork.com.